400d
Well-Known Member
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- Aug 20, 2009
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while I read about all grain, I figured out the chemical effect of a mash (conversion of starch to sugars), but I just don't get the chemical effect of boiling the wort for one hour or more....
what is actually going on in there while boiling, and why is it important for fermentation?
is it only because of hops flavours and bitterness, or something more?
what is actually going on in there while boiling, and why is it important for fermentation?
is it only because of hops flavours and bitterness, or something more?